Cut onion into small pieces
If you have shell on shrimp, please remove the shells, then add Katakuriko (or potato starch). Then wash off the katakuriko. Washing after adding katakuriko cleans the shrimp better!
Cut the shrimp into chunks.*do not need to cut them into small. You want to be able to taste some shrimp texture in the final dish. In a medium frying pan, turn the heat to medium and add 1 teaspoon vegetable oil and the onions.Cook until the onion gets soft and clear. Then add the shrimp to the pan. Cook until the shrimp change color.
Turn the heat to low and add butter to the pan.
After melting all the butter, turn the heat off once, and add flour. Mix thoroughly.
Turn the heat back to medium-low and add milk three separate times. Slowly keep mixing until the milk starts boiling.
After boiling, turn the heat to low and add salt, black pepper, bouillon, and panko. After mixing everything, turn the heat off.
In a silver tray (or baking pan), add the mixture and make it flat. Let it cool, then cover with cling wrap before putting it in the fridge. Store in the fridge at least 5 hours. After 5 plus hours, take the tray out of the fridge.
Form the batter into 4 circles.*You can make them whatever shape you prefer, but I like them best as circles! In a small bowl, add egg. Beat it. In another small bowl, add flour. In a third small bowl, add panko.
First, put the shaped batter into the flour, then egg, and lastly panko. Do all of them.
In a pot, add oil and bring the temperature to 340°F (171-172°C). Then add 2-3 at a time to cook. Deep fry until the Ebi Cream Korokke gets beautiful golden brown. About one and a half minutes per side.*If you add all of them, the temperature drops too quickly so they won't cook.